Broccoli cream soup with almond flakes

Ingredients for 2 servings:

• 125 g broccoli
• 200 ml vegetable stock
• ¼ onion(s)
• some butter
• 25 ml cream (cooking cream)
• 1 tsp light instant roux
• 5 g almond flakes
• salt and pepper
• lemon juice

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Divide the broccoli into florets. Peel the stalks and dice finely. Bring the vegetable stock to a boil, add the broccoli, and cook for 12-15 minutes. Remove a few florets after 6-8 minutes and set aside. Peel and dice the onion. Heat in a saucepan with 1/2 teaspoon of butter. Sauté the onions. Add the stock with the broccoli and puree. Pour in 25 ml of cooking cream and bring to a boil. Sprinkle in 1 teaspoon of flour and simmer for 1-2 minutes while stirring. Season with salt, pepper, and a few squeezes of lemon juice. Add the remaining broccoli florets to the soup and heat through. Toast the flaked almonds and sprinkle them over the soup.